Analysis of Microflora Profile in Korean Traditional Nuruk |
Song, Sang Hoon
(CJ Foods R&D)
Lee, Chunghee (Department of Food Engineering, Dankook University) Lee, Sulhee (Department of Food Science and Biotechnology, Gachon University) Park, Jung Min (Korea Culture Center of Microorganisms, Korea Federation of Culture Collections) Lee, Hyong-Joo (Department of Agricultural Biotechnology, Seoul National University) Bai, Dong-Hoon (Department of Food Engineering, Dankook University) Yoon, Sung-Sik (Division of Biological Science and Technology, Yonsei University) Choi, Jun Bong (Graduate School of Hotel and Tourism, The University of Suwon) Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University) |
1 | Jang, J. H. 1989. History of Korean traditional rice wine. Kor. J. Diet. Cult. 4: 271-274. |
2 | Baek, S. Y., H. J. Yun, H. S. Choi, S. B. Hong, B. S. Koo, and S. H. Yeo. 2010. Screening and characteristics of useful fungi for brewing from commercial nuruk in Chungcheong Province. Kor. J. Microbiol. Biotechnol. 38: 373-378. |
3 | Chung, H. K. 1970. Studies on kokja of high quality. (Part 1) Preparation of new type kokja and its activity. Food Sci. Biotechnol. 2: 88-92. |
4 | Hong, Y., Y. B. Kim, S. O. Park, and E. H. Choi. 1997. Microflora and physicochemical characteristics of nuruk and main mashes during fermentation of a traditional Andong soju. Food Sci. Biotechnol. 6: 297-303. |
5 | Jo, G. Y. and C. W. Lee. 1997. Isolation and identification of the fungi from nuruk. J. Korean Soc. Food Nutr. 26: 759-766. |
6 | Jung, H. K., C. D. Park, H. H. Park, G. D. Lee, I. S. Lee, and J. H. Hong. 2006. Manufacturing and characteristics of Korean traditional liquor, hahyangju prepared by Saccharomyces cerevisiae HA3 isolated from traditional nuruk. Korean J. Food Sci. Technol. 38: 659-667. |
7 | Kang, T. Y., G. H. Oh, and K. Kim. 2000. Isolation and identification of yeast strains producing high concentration of ethanol with high viability. Kor. J. Appl. Microbiol. Biotechnol. 28: 309-315. |
8 | Kim, I. H. and W. S. Park. 1996. Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and nuruk, Koreanstyle bran koji. Korean J. Diet. Cul. 11: 339-348. |
9 | Kim, C. J., M. J. Oh, and S. Y. Kim. 1975. Studies on the induction of available mutants of takju yeast by UV light irradiation. (Part 1) On the selection and identification of the mutants. J. Korean Agric. Chem. Soc. 18: 10-15. |
10 | Kim, H. S., J. S. Hyun, J. Kim, H. P. Ha, and T. S. Yu. 1997. Characteristics of useful fungi isolated from traditional Korean nuruk. J. Korean Soc. Food Nutr. 26: 767-774. |
11 | Kim, H. S., J. S. Hyun, J. Kim, H. P. Ha, and T. S. Yu. 1998. Enzymological characteristics and identification of useful fungi isolated from traditional Korean nuruk. Kor. J. Microbiol. Biotechnol. 26: 456-464. |
12 | Larkin, M. A., G. Blackshields, N. P. Brown, R. Chenna, P. A. McGettigan, H. McWilliam, et al. 2007. Clustal W and Clustal X version 2.0. Bioinformatics 23: 2947-2948. DOI ScienceOn |
13 | Lee, J. H. and T. S. Yu. 2000. Identification and characteristics of lactic acid bacteria isolated from nuruk. Korean J. Biotechnol. Bioeng. 15: 359-365. |
14 | Lee, J. S., G. Y. Heo, J. W. Lee, Y. J. Oh, J. A. Park, Y. H. Park, et al. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150. DOI ScienceOn |
15 | Lee, S. S., D. H. Park, S. K. Seong, and J. Y. Yoo. 1997. Studies on the fungal isolates (Aspergillus species) inhabiting at the cereals in Korea. Korean J. Mycol. 25: 35-45. |
16 | No, W. S. 2007. Zymurgy, pp. 319-320. Backsan Publishing, Seoul, Korea. |
17 | Seo, M. Y., J. K. Lee, B. H. Ahn, and S. K. Cha. The changes of microflora during the fermentation of takju and yakju. Kor. J. Food Sci. Technol. 37: 61-66. |
18 | Park, J. W., K. H. Lee, and C. Y. Lee. 1995. Identification of filamentous molds isolated from Korean traditional nuruk and their amylolytic activies. Kor. J. Appl. Microbiol. Biotechnol. 23: 737-746. |
19 | Rzhetsky, A. and M. Nei. 1992. A simple method for estimating and testing minimum evolution trees. Mol. Biol. Evol. 9: 945-967 |
20 | Seo, M. J. and S. R Ryu. 2002. Screening and characteristics of ethanol tolerant strain Saccharomyces cerevisiae SE211. Kor. J. Microbiol. Biotechnol. 30: 216-222. |
21 | Yu, K. W., S. K. Seong, S. S. Lee, and J. Y. Yoo. 1996. Studies on the fungal isolates of mucorales collected from Korean home made mejus and nuluks. Korean J. Mycol. 24: 280-292. |
22 | Yu, T. S., J. Kim, H. S. Kim, J. S. Hyun, H. P. Ha, and M. G. Park. 1996. Bibliographical study on microorganisms of traditional Korean (until 1945). J. Korean Soc. Food Nutr. 25: 170-179. |
23 | Yu, T. S., J. Kim, H. S. Kim, J. S. Hyun, H. P. Ha, and M. G. Park. 1998. Bibliographical study on microorganisms of traditional Korean nuruk (since 1945). J. Korean Soc. Food Nutr. 27: 789-799. |